Udupi Idli Sambar Recipe Easy Home Cooking Process Steps

Udupi Idli Sambar Recipe Easy Home Cooking Process Steps is one of the most cherished traditional South Indian breakfast combinations you can cook at home with simple ingredients and clear steps. Originating from the temple town of Udupi in Karnataka, this dish pairs soft, steamed idlis with a tangy, spiced sambar — a lentil-based vegetable stew rich in flavour and nutrients. Udupi cuisine is known for its vegetarian focus and subtle balance of spices and sweetness. Udupi Cuisine on Wikipedia provides insight into the authentic food culture that celebrates recipes like this, and the traditional method of steaming idli batter is wonderfully explained here on Idli on Wikipedia.

Recipe Card

Ingredients

For Soft Idli Batter

• 2 cups idli rice
• 1/2 cup whole urad dal (skinned black gram)
• 1 tsp fenugreek seeds
• Salt to taste
• Water for soaking & grinding

For Udupi Sambar

• 1/2 cup toor dal (pigeon pea lentils)
• 1/2 cup mixed vegetables (carrot, drumstick, brinjal, bottle gourd)
• 1 medium tomato, diced
• 1 small onion or 5-6 pearl onions (optional)
• 1 tbsp tamarind (soaked in 1/3 cup hot water)
• 1/4 tsp turmeric powder
• 1-2 tsp jaggery (optional)
• Salt as needed

For Udupi Sambar Masala

• 3 tsp coriander seeds
• 2 tsp urad dal (husked)
• 1 tsp chana dal
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 3-4 dried red chillies (seeds removed)
• 1/4 cup grated fresh coconut

For Tempering

• 2 tbsp oil (or coconut oil)
• 1 tsp mustard seeds
• 2 dried red chillies
• 8-10 curry leaves
• Generous pinch of asafoetida (hing)
• 2 tbsp chopped coriander leaves

Step-By-Step Instructions

1. Soak Grains and Lentils (0–8 mins)

Rinse the idli rice and urad dal separately. Soak rice and fenugreek seeds together in enough water. Soak urad dal separately for at least 4–6 hours. This step is critical for airy idlis.

2. Grind Idli Batter (8–20 mins)

Drain the water. Grind urad dal to a smooth, fluffy batter using minimal water. Then grind rice separately to a slightly grainy batter. Combine both, add salt, mix well, and let ferment overnight until it doubles in volume.

3. Prepare Udupi Sambar Masala Paste (20–30 mins)

Heat a dry pan and roast coriander seeds, urad dal, chana dal, cumin, fenugreek seeds and dried chillies lightly until fragrant. Cool, then grind with fresh coconut and a little water to a smooth paste.

4. Cook Toor Dal (30–40 mins)

Wash toor dal with turmeric and pressure cook with 2 cups of water until soft (about 7–8 whistles). Once cool, mash the dal to a smooth consistency.

5. Cook Vegetables (40–50 mins)

In a large pot, combine vegetables, diced tomato, optional onions, turmeric, salt and 2 cups of water. Cook until vegetables are tender but not mushy (about 8–10 mins).

6. Combine Dal and Veg (50–55 mins)

Add mashed dal to the cooked vegetables. Mix thoroughly and then add the tamarind pulp (squeeze soaked tamarind with your fingers). Stir in the sambar masala paste and jaggery. Adjust water for desired consistency.

7. Simmer the Sambar (55–65 mins)

Bring the mixture to a boil and simmer for about 10–12 minutes so flavours meld and raw tamarind aroma subsides.

8. Tempering (65–68 mins)

Heat oil in a small pan. Splutter mustard seeds, add dried red chillies, curry leaves and asafoetida. Once aromatic, pour this tempering directly into the simmering sambar. Stir in chopped coriander leaves and turn off heat.

9. Steam Idlis (Parallel or Before Sambar) (10–25 mins)

Pour fermented batter into greased idli moulds. Steam idlis over boiling water for 12–15 mins until a toothpick comes out clean. Remove and let cool slightly.

Pro Tips From My Kitchen

• I personally recommend soaking tamarind well and straining the pulp — this gives a smooth, balanced sourness without fibrous bits.
• For fluffiest idlis, do not open the steamer mid-way. Let steam do its magic. When I visited Udupi hotels, chefs always keep a lid tight for perfect steam circulation.
• What surprised me most the first time I made Udupi sambar at home was the depth of flavour from freshly roasted masala versus store-bought powder.
• If you like slightly sweet sambar, add jaggery incrementally and taste — jaggery here heightens complexity, not sweetness.

Chef’s Notes

Substitutions

• If you don’t have fresh coconut for masala paste, use unsweetened desiccated coconut — it still yields a good body and flavour.
• No pearl onions? Regular small onions work fine in Udupi sambar but skip them for traditional Brahmin style.
• Don’t have all veggies? Just carrots and drumsticks make a hearty sambar too.

Storage Tips

• Store leftover sambar in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of water; temper again if flavours feel muted.
• Idli batter can be refrigerated for up to 2 days once fermented.

Nutrition Information (Per Serving)

Nutrition estimate adapted from a similar traditional Udupi sambar recipe.

Frequently Asked Questions

Can I make idli batter without fermentation?

Fermentation enhances softness and digestibility. Without it, idlis might be denser — still edible but not classic.

What if my sambar is too sour or too spicy?

Add jaggery for sweetness or more water to dilute spiciness. Sambar is forgiving; adjust gradually until balanced.

Is Udupi sambar healthy?

Yes. As a plant-based dish with lentils, vegetables and spices, it supports digestion and nutrient intake when prepared with balanced oil and salt. News sources note idli-sambar’s benefits for steady energy and gut health when made traditionally.

This Udupi Idli Sambar Recipe Easy Home Cooking Process Steps brings traditional flavours from Karnataka to your home kitchen with accessible steps and authentic taste. Serve hot with steaming idlis for breakfast or brunch that feels nurtured and nourishing.

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